best potato salad

There’s nothing like a classic American potato salad. Something about the creamy potatoes, eggs and mayo just make it perfect for a backyard barbecue. Or with fried chicken.

Or just about anything. And this is about the best potato salad I have ever had.

Potato salad is my kind of comfort food. Probably because I love BBQ. And I love fried chicken. And I love potatoes. So not a big surprise.

But I don’t like just any potato salad. I’m actually pretty picky. Don’t like it pre-fab from the grocery store. Not crazy about it at most casual restaurants.

Usually don’t want anything to do with what they serve at fast food joints. But I call this best potato salad for a reason. It’s just really, really good.

Best potato salad – that’s a very big claim. Too big really. And it’s very subjective. I love a good French potato salad. Potato salad with grainy mustard and bacon can be fantastic.

So maybe it’s not the best but it’s up there. There’s just something about it that works. Works very well.

I can’t take much credit for it. This is America’s Test Kitchen all-American potato salad with a couple small glebekitchen touches. More eggs. Lots more. And leave out the celery seed. That’s it. But it makes a difference.

If you want to make the best potato salad, it’s going to be a bit more work than tossing potatoes with some mayo and chopped onion. Sorry. It’s not hard but there are a few extra steps.

best potato salad

Nothing beats a good potato salad to round out a picnic or a backyard barbecue. Good friends. Good food. Good times. Let me know if you think it's the best potato salad ever.

Course side

Cuisine American

Prep Time 20minutes

Cook Time 1hour

Total Time 1hour20minutes

Servings 8

Author romain | glebekitchen

Ingredients

2lbsyukon gold potatoes

3Tbsppickle juicetotal

1Tbspyellow mustard

2dill pickles finely minced

1/2red onion finely minced

1stalk celery finely minced

1/2 - 1Tspkosher salt

3hard-boiled eggschopped

1/2cupmayonnaise - Hellmans and preferably not light

1/4cupfull fat14% sour cream

1/4tspblack pepper

Instructions

Peel and dice the potatoes into roughly 3/4 inch pieces.

Boil until tender in well salted water. Drain.

Mix 2 Tbsp pickle juice with the yellow mustard. While the potatoes are still warm, spread the potatoes on a cookie sheet and drizzle the pickle juice/mustard mixture overtop. Stir gently to coat all the potatoes.

Refrigerate around 30 minutes.

Combine all other ingredients except the eggs in a bowl large enough to contain the potato salad. Don't forget the third Tbsp of pickle juice.

Fold in the potatoes and then the eggs gently and chill for around one hour. Serve and enjoy.

Notes

The pickles you use are important. This recipe works best with plain old every day Bick's dill pickles.

Pickle juice (and pickles) in potato salad is the best! I remember the first time I had a really great potato salad and it had pickles in it! My life was changed! lol… okay, maybe not, but this is such a wonderful summer dish!

Potato salad is one of my all-time favs. I’ve been making my grandma’s recipe for as long as I can remember and it doesn’t sound too different from this one! Your potato salad looks and sounds amazing, I’m going to give it a try. Just don’t tell my grandma lol